Cheese

1. Cat Harbour Fly Fishing Supplies makes a very high quality fly fishing rod and reel. Their fixed costs for the coming year are estimated at $200,000. They sell the rod/reel combination for $250 directly to retailers throughout North America and Europe. The company’s variable cost to produce each rod/reel combination is $200. Sales for the coming year are expected to reach $1,250,000.

a. What is the break-even point in units?
b. What is the break-even point in dollars?
c. What is Cat Harbour’s expected profit for the coming year?

One of the managers at Cat Harbour thinks the sales forecast is too optimistic. She believes sales are more likely to be about $875,000.

d. What would Cat Harbour’s expected profit be if this forecast is accurate?

2. Dog Cove Knitworks (DCK) is a new company that will produce hand-knit sweaters. Each of the company’s six partners has designed three different sweaters. They have made up samples of each design and have determined that, on average, the sweaters each take about seven hours to knit. Materials cost per sweater average $19. The partners have decided that initially they will work for only $8 per hour, in anticipation of reasonable profits in the future. They intend to sell the sweaters directly to consumers through craft fairs. They have budgeted $7,000 to cover the various costs associated with participation in craft fairs (book rental, display costs, travel expenses, etc).

a. The partners at DCK have made careful estimates of market potential and sales potential for their products. They estimate that demand at DCK for 2011 will be at least 1000 sweaters. What is the lowest price they should charge in order to break-even? b. The partners want to make 25% profit on cost. What price should they set to achieve that objective? c. How many sweaters do they need to sell at the price you just calculated In order...

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Is it the taste that you are paying for? Or maybe it’s the quality of the product that you’re basing it off of? In today’s world buying a name brand product is like a social symbol. To some it might be because they have been buying the product so long they don’t want to change their ways and switch to something new. Others might think that since it is a name brand product the quality is better and it is worth paying for the name brand. Any way you look at it, this company has done an incredible job capturing your attention. Kraft has spent a lot of money, time and effort in promoting its slogan “Kraft Macaroni and Cheese.” Everyone has seen at least one commercial. Its yellow cheese and creamy layers catch the customer’s attention as a delicious meal for either...

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Effects of Temperature on the Formation of Cheese Curds
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We tested the efficiency of chymosin at 20°C, 30°C, 40°C, 50°C, and 95°C. I tested it at 50°C and 95°C. My hypothesis was that chymosin would be most effective at 40°C because that is approximately the temperature of a calf’s stomach and nature tends to be very efficient.
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Natalya Semeryuk
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Professor Cheryl Chance
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The Swiss Cheese Model
Every institution ran by humans’ faces the risk of error. Errors can be anything from a missing file, to operating on the wrong patient. These errors can have serious consequences, such as malpractice suet. The Swiss Cheese Model shows the reasons behind why errors occur. It explains that it is not necessarily one event that leads to an error, but a series of events. Errors in an institution are considered losses; the role of risk management is to prevent losses from occurring.
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...String Cheese
Place of Origin: Although snack-size sticks of mozzarella are now sold under this name, true string cheese originated in Syria, and often comes in a braided rope. The flavor is similar to mozzarella, but saltier.
Ingredients: String cheese is usually made from Mozzarella cheese. The ingredients used to make Mozzarella cheese consists of: pasteurized part-skimmed cow's milk with starter cultures, enzymes, and salt. It can also come in smoked and unsmoked versions, often with garlic and onion added.
Methods of Making: String cheese is mainly made from mozzarella cheese. The only difference is it's molded rather than extruded, but otherwise the cheeses are very similar. Mozzarella is made with pasteurized part-skimmed cow's milk with starter cultures, enzymes, and salt.
Ripening of Curing Time: String cheeses are domestic products, which are sold as fresh cheese without aging. String cheese belongs in the Italian category of pasta filata', for which the typical procedure involves a heat treatment of a cheddared curd at temperatures between 65-70°C. Such cheese is often made from un-pasteurized milk with high acidity; the heat treatment of the curd assures that the cheese is safe to eat and generally has a shelf life of several weeks if kept in proper cold storage....

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Monarchy
Spoon
Terrible
Coffee
Airport
Telephone
Scooter
2. Sentences.
Pat put purple paint in the pool.
/p/
Purple people eaters pluck plump princesses with pride.
Betty bought a tub of butter.
/t/
The teacher gave Tim a ticket.
The king cooked the carrots and the queen cut the cake.
/k/
Ken is keen on cleaning the class.
3. Paragraph
Stilton cheese rolling
May Day is a traditional day for celebrations, but the 2000 residents of the English village of
Stilton – famous for its pungent blue cheese – must be the only people in the world who
include cheese rolling in their annual plans. Teams of four, dresssed in a variety of bizarre
costumes, roll a complete cheese along a 50 metre course. On the way, they must not kick or
throw their cheese, orgo into their opponents’ lane. Competition is intense and the chief prize
is a complete Stilton cheese weighing about four kilos (disappointingly, but understandably
the cheeses used in the race are wooden replicas). All the competitors are served with beer or
port wine, the traditional accompaniment for Stilton cheese.
II. Situations
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...Cheese Assignment 2011
Course: Commercial Cookery Certificate III
1/. The five Cheeses that I am going to present on a Buffet cheese platter for 30 people are:
1. Cheddar Cheese
2. Blue Cheese
3. Jarlsberg Cheese
4. Brie
5. Pecorino
Cheddar Cheese
Name of Cheese: Cheddar Cheese
Type/Category: Although Cheddar cheese is originally from England in 2011 it is widely made all over the world and manufactured in many different countries .Cheddar Firm.
Description: Fully cured Cheddar is a hard, natural cheese. It is shaped like a drum, 15 inches in diameter, with natural rind bound in cloth. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars, however, have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. It is generally matured between 9 and 24 months.
Origin: , England. Somerset
Label:
Supplier: Cheddar Cheese is found in supermarkets, markets, milk bars and any specialty...